If any iconic duo could scream “FALL!!!” in your face, I think a contender would be Apples and Cinnamon. Today’s recipe combine’s the two fabulous ingredients into an actually-pretty-darn-good-for-ya treat that’s perfect for the chillier days ahead!

As I’m sure y’all very well know, I much prefer sweet foods as opposed to their savory counterparts. This fact reigns true when it comes to breakfasts and snacks, too!

I’m sure you’re all well aware by my recent posts that I’ve started a new semester at SDSU. I’m also sure most of you are are aware that I have literally the biggest sweet tooth in the world. Here today I have some Vegan Vanilla Muffins (made with Spaghetti Squash) that oddly encompass every theme in my life at the present moment (okay, maybe that’s a stretch, but hear my logic).

It’s the prime of SUMMERTIME, and I’ve made it my mission to get on board the smoothie train. Specifically, the green smoothie train. Hey, why not try to soak in all the vitamins and minerals you can!?

This bread was born in a late night baking incident where I didn’t have all of the ingredients for a fabulous-looking loaf of Vegan Blueberry Zucchini Bread by my favorite blogger, Emile over at Emilie Eats Eats. …

I don’t know about you all, but I find myself CONSTANTLY running around from thing to thing to thing. No matter how busy life is at the moment, I’m always thinking about (or in reality, running a teensy bit late to) wherever I have to be next.

I think zucchini deserves an award for being the most versatile veggie (next to carrots). Okay, maybe we can just settle on giving it the most versatile SQUASH award. There we go!

Zucchini works well in a lot of savory recipes (tacos, pasta, my Balsamic-Dijon Roasted Veggies etc.) and also really well in sweet recipes (hellooooo ZUCCHINI BREAD). But, what you often forget is that zucchini also does super well hiding in recipes where you wouldn’t expect it. You can add shredded zucchini to oatmeal, mash it up in your applesauce, or PUT IT IN A SMOOTHIE/ SMOOTHIE BOWL.

Raise your hand if you grew up loving a giant, moist, bakery style muffin for breakfast! I’m currently raising a hand while typing this, if you’re wondering. Ever since I was little, I’ve enjoyed a nice, fresh muffin over a donut any day. Something about a moist bottom layer paired with an even better cloud of yumminess pillowing over the top really made my brain happy. As you can probably tell, my obsession continues to this very day 😉

My favorite muffins were always of the butterscotch and lemon variety, but I was feeling ~zesty~ and decided to tackle the lemon side of things first. Here I present you with a healthy, plant-based take on a moist, fluffy, and most importantly, satisfying muffin to fill the gaping, muffin-shaped hole in my heart.

Sustainability!

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All the VEGAN Food On-Campus at SDSU

If you read my post about the Basics of Surviving in College as a Vegan, you know that eating on campus is both inevitable and probably in your best interest sometimes. Here I’ve laid out a San Diego State University specific guide for myself and all my fellow Aztecs, so we can eat ~freely~ and…